Mercy Halibut and Italian Salsa Verde
I’ve been trying to catch a Pacific halibut all summer, so far without success. But on a recent trip to Oregon, my fishing buddy Todd did catch one, and was nice enough to give me a piece of “mercy halibut.” Here’s that ‘but, brined with saffron and served with an Italian salsa verde.
Recent Posts
Prosciutto D’Oca, Goose Leg Ham
Lots of people made duck or goose “prosciutto” with the breast. But the real magic is in this Northern Italian ham made with the goose’s leg and thigh. Unlike the breast, this can hang for the better part of a year. Let it age that long and it tastes like eating silk.
A Simple Fish Sandwich
I know I do a lot of fancy food here on HAGC, but sometimes I just want easy. After a great rock cod fishing trip in Oregon last week, I felt like a fish sandwich. A really good one, with homemade tartar sauce.
Pheasant Breast with Parsley Sauce
Seared pheasant breast with a refined parsley sauce I learned from the French Laundry’s cookbook. It’s an elegant way to sex up a simple seared piece of pheasant.
Cow Parsnip Gnocchi with Carrot Consomme
Don’t be fooled by the fancy name. These are your standard ricotta-spinach gnocchi, only made with wild cow parsnip greens, and the carrot consomme is fiendishly easy to make. A knockout dish that’s pure simplicity.
Salmon with Avocado Salsa
Not everything on this site needs to be exotic. Sometimes you want a simple, easy dish you can make on a Tuesday night after work. This is one of those recipes. Salmon and avocado are naturals together, and this salsa is basically a deconstructed guacamole.
Salmon Juju
Salmon are much more than just a fish. To many Indian cultures, they are a lifegiver, a source of mystical power and force. Like most Americans, I didn’t believe such stories. But after one of the weirdest fishing trips I’ve ever been on, I’m starting to come around to the Indians’ way of thinking.
German Fish Balls with Green Sauce
Fish meatballs! What’s not to love? This is a German version, doable with pretty much any fish that swims, and it’s served with a bright, herby green sauce that is traditional in Hesse. Remember the Hessians from the War of Independence? That’s them.
Chinese Plum Sauce with Wild Plums
A Chinese style plum sauce made with wild plums. This stuff kicks the crap out of store-bought, and is even better on Peking Duck than the more common hoisin sauce. But hell, this stuff is so good it’d be awesome on an old tire.
Barbecued Quail with Arizona Sauce
Quail barbecued slow and low with Arizona sauce. What is Arizona sauce, you say? All that is good about the wild foods of the Southwest: mesquite honey, tequila, and wild chiltepin chiles.
